Seafood Lasagna with Shrimp & Crab 
Tender lasagna noodles layered with a rich seafood béchamel, succulent shrimp, sweet crab, ribbons of mozzarella, and a bronzed Parmesan crust—this Seafood Lasagna is pure coastal indulgence. If you’re craving a celebratory bake that feels special but cooks in one pan, you’ve found it. The sauce is silky (thanks to a classic white roux), the seafood stays tender, and every slice cuts clean with cascading layers of flavor. 
In this complete guide, you’ll get an expertly tested recipe, smart chef moves to lift flavor without fuss, health and safety best practices for seafood, and a nutrition & benefits table. We’ll also answer the most common questions—freezing, make-ahead, substitutions, and how to keep seafood perfectly juicy in the oven. Let’s build a restaurant-quality lasagna you’ll be proud to serve to 8–10 happy guests. 
What Makes This Seafood Lasagna Stand Out
Traditional lasagna often leans on tomato sauce and beef. Here, we pivot to a white lasagna that celebrates delicate seafood flavors. The béchamel is scented with garlic, shallot, white wine, lemon zest, and a whisper of Old Bay—enough character to feel coastal, but restrained so shrimp and crab shine. We finish with mozzarella for ooze, Parmesan for a nutty crust, and fresh herbs for brightness. The result is comforting yet elegant, with well-balanced richness that doesn’t overwhelm. 
The Texture Promise
Every bite should be silky, not heavy. We par-cook (or soak) noodles for a perfect bite, keep the béchamel pourable (not paste-like), and gently pre-cook the shrimp to avoid overcooking. Fold in crab right at assembly to preserve its sweet, tender flakes.
Ingredients (Serves 8–10)
see next page
ADVERTISEMENT
ADVERTISEMENT
